It's Not Burned, It's Rustic

But If it Were Burned I Would Blame it on the Fire From My Burning Hatred for Your Annoying Facebook Posts

Like most people these days, I have a slight Facebook addiction. As a matter of fact, most of you are here because you're from my Facebook page. I'll post a recipe, I promise, but can we talk about annoying Facebook people first?

I have been in a serious relationship with my boyfriend for nearly three years now. We live together, have been through things together, but we pulled through. Everything that real relationships should be. What Really makes me annoyed are the people that constantly post about their significant others and not in normal ways. In "I'm a virgin and quite possibly in middle school" ways.

"_______ is the cutest in the world." 

"<3 <3 <3 <3 My heart belongs to _____"

"_______, you're myyy world, babii."

What am I, 12? I thought being 25 would mean not having to read that sappy crap.Focus that energy on actually telling your partner how much they mean to you and grow some balls. 

Also, another annoying thing is when girlfriends hijack their boyfriends pages and post really clingy and annoying things. Ladies, that's not what Fraping is for. The proper lady knows that it's for posting pictures of your bf posing with J. Bieb t-shirts with captions about how he can't stop his Bieber fever, changing his favorite quotes to RuPaul quotes and joining groups announcing his love of black cock. Yes, there is a group for that. Yes, I have done all of the above.

Of course, after a Frape that bad it's always best to get back into the kitchen and make something other than the usual sandwich. Something hearty with meat and potatoes. Something like Shepherd's Pie. 

Nice segue, huh? 

Colcannon Topped Shepherd's Pie

Colcannon

• 8 medium russet potatoes, peeled and sliced
• half a head of cabbage
• 2 cloves garlic, peeled and minced
• 1 medium yellow onion, diced
• 1/2 c butter
• 1 c milk or cream
• salt and pepper to taste

Place potatoes in a large pot and cover with water. In a separate pot place the garlic, onion and cabbage, also covered in water. Let both boil until potatoes are fork tender and cabbage is soft.
Once boiled, drain potatoes and mash with butter and milk as if making mashed potatoes.

Drain the cabbage mixture and stir into the mashed potatoes.
Season with salt and pepper to taste.

Meat mixture

• 2 lbs ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 1 bag of frozen mixed vegetables
• 1 (8 oz) can of tomato sauce
• 2 tbs Red Wine Vinegar
• 1/2 c Worcestershire sauce
• garlic powder, salt and pepper to taste
• 2 tbs olive oil
• 2 c shredded Cheddar

Saute bell pepper and onion in a large pan with olive oil until soft.

Set vegetables to the side and in the same pan brown ground beef.

Drain the grease and add in cooked onion and bell pepper along with the frozen veggies (I usually don't thaw them before hand.)

Mix in tomato sauce, Worcestershire sauce and red wine vinegar.

Heat until vegetables are no longer frozen.

Season with garlic powder, salt and pepper to taste. 

If mixture is too tangy feel free to add a little bit of sugar.
Pour meat mixture into a 9x13 inch baking dish.

Top with the colcannon recipe.

Top that with cheddar cheese.

Place under the broiler for about 5 minutes or until cheese is melted and bubbly. 

If by chance you leave it under the broiler for a little too long like I did, pretend you did it on purpose and call it rustic. They'll never even doubt you.

          

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